用脉冲中子法测得的全水分分析值与化验值的偏差不超过0 5%。
The error of all-water of coal between the method of pulsed neutron and conventional chemical analysis is below 0.5%.
如果你将水浇到树根，水分自然会被运到全树各处。
If you pour water on the root, the water will be distributed all over the tree.
全衬里灯芯远离水分和你的脚保持干燥。
研究结果表明，温度和水分在短期内对土壤有机碳和全氮影响不大。
The results indicated that temperature and moisture had little effects on organic carbon and total nitrogen in soils during short-term incubation.
研究了马铃薯全粉对面包的水分、酸度、比体积和感观品质的影响，并进行了面包的贮藏试验。
The effects of whole potato flour(PF) on moisture, acidity, specific volume and sensory quality of bread were studied, and a test for bread preservation was carried out.
采用分子动力学方法和全原子模型研究尿素和水分子对模型蛋白s -肽链结构转化的影响。
The effect of urea and water molecular to the S-peptide conformational transition in the protein sample was studied with all atom model by molecular dynamics method.
试验结果表明，较之小麦粉，马铃薯全粉水分含量很低，降落值较大，粗淀粉含量较高；
The test result indicated that compared with wheat flour, potato flour featured very low moisture content, relatively big falling number and relatively high crude starch content.
依据全植物的水分、灰分和浸出物的含量，可作为生药质量检定的指标。
Contents of water, total ash, and the aqueous and alcoholic extracts were also determined.
数值模拟计算采用全隐格式差分方法，用水分冻结量的增量处理相变潜热。
The fully implicit difference method was employed, and the latent heat release was handled with the increment of frozen water fraction.
土豆颗粒全粉中的自由淀粉影响其恢复水分时的品质。
The quality of hydrated potato granules was affected mainly by excessivc free starch in potato granules.
另外，全煤封口缝合线，以加强所有停止水分短。
Plus, full seam sealing reinforces all stitching lines to stop moisture short.
用微波法测定马铃薯蒸煮后产物，混合物料和颗粒全粉中水分含量的结果与用测定食品中水分含量的国标法(GB 5 0 0 93- 85)得到的结果相一致。
Consistent result was got by microwave method as by national standard method (GB5009 3-85) in determination of water content from cooked, mixed and dehydrated potato granules.
用微波法测定马铃薯蒸煮后产物，混合物料和颗粒全粉中水分含量的结果与用测定食品中水分含量的国标法(GB 5 0 0 93- 85)得到的结果相一致。
Consistent result was got by microwave method as by national standard method (GB5009 3-85) in determination of water content from cooked, mixed and dehydrated potato granules.
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